Recipe: Sweet Summer Blueberry Crumble
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Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119828":{"type":"posts","id":"bayareabites_119828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119828","score":null,"sort":[1503852750000]},"guestAuthors":[],"slug":"recipe-sweet-summer-blueberry-crumble","title":"Recipe: Sweet Summer Blueberry Crumble","publishDate":1503852750,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","status":"publish","parent":0,"modified":1554413201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Recipe: Sweet Summer Blueberry Crumble | KQED","description":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Sweet Summer Blueberry Crumble","datePublished":"2017-08-27T16:52:30.000Z","dateModified":"2019-04-04T21:26:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119828 https://ww2.kqed.org/bayareabites/?p=119828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/","disqusTitle":"Recipe: Sweet Summer Blueberry Crumble","videoEmbed":"https://youtu.be/skHmY0MFI8M","path":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120223,120242,120226,120225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1183","bayareabites_11765","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_120245","label":"bayareabites"},"bayareabites_63677":{"type":"posts","id":"bayareabites_63677","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63677","score":null,"sort":[1373071696000]},"guestAuthors":[],"slug":"the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm","title":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm","publishDate":1373071696,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Slurpy, drippy, sweet and fragrant: peaches are here, in all their tender, fuzzy glory, and with them comes a new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/a>, by Marcy, Nikiko and David Mas Masumoto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masu_Perfect-Peach1000.jpg\" alt=\"The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto. Photo: Staci Valentine\" width=\"500\" class=\"aligncenter size-full wp-image-64697\">\u003c/a>\u003c/p>\n\u003cp>David Mas Masumoto is best known for his 1995 book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062510258/kqedorg-20\">Epitaph for a Peach\u003c/a>, a gracefully written memoir about the love he and his father, both farmers, felt for the delicious but resolutely uncommercial Suncrest peach. Far from being a gravestone inscription, however, the book thrust both the Suncrest and Mas Masumoto into the limelight. Both became sought-after...the Suncrest for the few weeks each summer when it was available, and Masumoto as a farmer-author memoirist who would go on to write five more books, all touching on his experiences and lineage as a third-generation Japanese-American farmer on an eighty-acre organic fruit farm in California's Central Valley. \u003c/p>\n\u003cp>As he sums up his family's story in the introduction, titled \"Dating a Peach,\" \u003c/p>\n\u003cblockquote>\u003cp>\"My grandparents emigrated from Japan as farmworkers and rented land in this valley. During World War II, the Masumoto family was relocated and imprisoned in a desolate internment camp because of their Japanese ancestry. My father bought the farm in 1948 and raised a family. Like many good farm kids, I ran off to college (UC Berkeley) but returned and started working alongside my father.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\" alt=\"David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\" width=\"1000\" height=\"666\" class=\"size-full wp-image-64698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Marcy, grew up on a goat dairy farm in Wisconsin, \"milking the herd twice a day, every day,\" harder work than farming, by his lights, since \"at least peaches take some of the winter off.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the fourth generation is taking its place, as their daughter, \"college-educated Nikiko is taking over the family farm, part of a new generation on the land and a new role for women.\"\u003c/p>\n\u003cp>The Masumotos' organic farm is made up of 25 acres of peach and nectarine trees, plus 35 acres planted in grapes grown for raisins. It's a place the family loves deeply, but it's no rural idyll. Fruit, as David describes it, is a demanding partner. \u003c/p>\n\u003cblockquote>\u003cp>\"What we've discovered is that great peaches crave attention. Each year we enter into a high-maintenance relationship that yields high rewards, some economic, others emotional. It's like dating our farm's seven peach varieties (and three nectarine types) simultaneously. It's frequently exhausting, most of the time fulfilling and occasionally confusing and humbling. But we don't have a choice: we are committed to a risky affair and take this calling seriously and responsibly.\"\u003c/p>\u003c/blockquote>\n\u003cp>Before diving into the recipes, Nikiko takes readers through a peach primer, explaining what makes a peach great as well as what can leave it like a potato in a peach suit: bland, mealy, juiceless, and sadly, much too familiar. Turns out picking fruit green is the biggest culprit, especially if the fruit is then left in cold storage for months. Returned to room temperature, the cell walls break down and the result is more damp cotton ball than juicy peach. She teaches the difference between yellow flesh and white flesh, cling and freestone, explains the ways to gauge ripeness from \"firm\" to \"gusher\" and reveals the best ways of storing and ripening fruit. \u003c/p>\n\u003cp>The Masumotos showcase their \"Magnificent Seven,\" the seven varieties of peaches grown in their orchard. Right now, the Flavor Crests are in full swing, soon to be followed by the Sun Crests, the peach that put both David and his daughters through college (first on fruit sales, then, perhaps, on the royalties for \u003cem>Epitaph for a Peach\u003c/em>).\u003c/p>\n\u003cp>Cool drinks are a crucial part of the day when you're working outside in temperatures that routinely top 100ºF, so the book starts with thirst-quenching recipes for Ginger-Peach Soda, Peach Agua Fresca, and Peach-Mint Lassi, followed by Summer Sangria and Peach Margaritas. Then it's on to soups, like the chilled Peach Gazpacho, below, and an intriguing Cold Peach Soup made with carrots, lime juice, Greek yogurt, fresh ginger root, and fresh peach puree, followed by savory salads, sides, and main dishes. Of course, there are desserts, too--Peach-Walnut Strudel, Orange-Phyllo Cups, Peach Shortcake, French Peach Shortcake, Old-Fashioned Peach Pie, and more. \u003c/p>\n\u003cp>Interspersed with the recipes are short essays on all aspects of farming life, from sweat (farmers sweat \u003cem>a lot\u003c/em>--as David writes, \"The only parts of my clothes that are never soaked with my sweat are the belt loops on my pants\"), farmworker relations and weeds, to bug pheromones, the night shift of jamming and preserving the harvest after the day's work in the orchard, and finally \"Peach Porn,\" where David takes a thoughtful look at how the marketplace's idea of the perfect fruit keeps getting bigger, firmer, and brighter, while at the same time, \"complicated issues of social justice, the environment, and the harsh economics of farming are quickly lost in the alluring imagery of virgin orchards and peaches gently kissed by the morning dew.\"\u003c/p>\n\u003ch2>Recipe: Peach Gazpacho\u003c/h2>\n\u003cfigure id=\"attachment_64699\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\" alt=\"Peach Gazpacho. Photo: Staci Valentine\" width=\"750\" height=\"863\" class=\"size-full wp-image-64699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach Gazpacho. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>Inspiration occasionally manifests itself in a mad scientist sort of fashion. This recipe is proof of that. I locked myself in the kitchen with a basket of vegetables from the refrigerator and a bucket of peaches until I came up with an exciting peach dish. With wild determination and some heat, a peach version of Spain’s popular summer soup was born. I remember when my mom came home that day and I rushed out to greet her with a huge spoonful of my recent creation: a willing tester, my mom’s eyes lit up with her first gulp. The experiment worked! Enjoy this savory soup ice cold as a starter or as a refresher between courses. -- Nikiko Masumoto\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Makes about 6 cups; serves 6 to 8\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 soft to gushy peaches (about 2 1/2 pounds), peeled, pitted, and quartered\u003c/li>\n\u003cli>1/2 cucumber, peeled, seeded, and cut into chunks\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1 tablespoon champagne or golden balsamic vinegar\u003c/li>\n\u003cli>2 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1/2 teaspoon coarse salt\u003c/li>\n\u003cli>1/4 teaspoon freshly ground pepper\u003c/li>\n\u003cli>1/2 to 3/4 cup water\u003c/li>\n\u003cli>2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley\u003c/li>\n\u003cli>Red bell pepper slices and avocado slices, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper, and 1/2 cup water and pulse until coarsely pureed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly. \u003c/p>\n\u003cp>2. Just before serving, taste and adjust the seasoning with more vinegar, salt, and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2013 Staci Valentine.\u003c/em>\u003c/p>\n\u003ch3>Event:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Marcy, Nikiko & David Mas Masumoto will be discussing \u003cstrong>The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/strong> and signing books on Sat., July 13, from 3-4 p.m. at \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in San Francisco. \u003c/p>\n\n","blocks":[],"excerpt":"Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho. ","status":"publish","parent":0,"modified":1383234678,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1241},"headData":{"title":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm | KQED","description":"Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm","datePublished":"2013-07-06T00:48:16.000Z","dateModified":"2013-10-31T15:51:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63677 http://blogs.kqed.org/bayareabites/?p=63677","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/05/the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm/","disqusTitle":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm","path":"/bayareabites/63677/the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Slurpy, drippy, sweet and fragrant: peaches are here, in all their tender, fuzzy glory, and with them comes a new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/a>, by Marcy, Nikiko and David Mas Masumoto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masu_Perfect-Peach1000.jpg\" alt=\"The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto. Photo: Staci Valentine\" width=\"500\" class=\"aligncenter size-full wp-image-64697\">\u003c/a>\u003c/p>\n\u003cp>David Mas Masumoto is best known for his 1995 book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062510258/kqedorg-20\">Epitaph for a Peach\u003c/a>, a gracefully written memoir about the love he and his father, both farmers, felt for the delicious but resolutely uncommercial Suncrest peach. Far from being a gravestone inscription, however, the book thrust both the Suncrest and Mas Masumoto into the limelight. Both became sought-after...the Suncrest for the few weeks each summer when it was available, and Masumoto as a farmer-author memoirist who would go on to write five more books, all touching on his experiences and lineage as a third-generation Japanese-American farmer on an eighty-acre organic fruit farm in California's Central Valley. \u003c/p>\n\u003cp>As he sums up his family's story in the introduction, titled \"Dating a Peach,\" \u003c/p>\n\u003cblockquote>\u003cp>\"My grandparents emigrated from Japan as farmworkers and rented land in this valley. During World War II, the Masumoto family was relocated and imprisoned in a desolate internment camp because of their Japanese ancestry. My father bought the farm in 1948 and raised a family. Like many good farm kids, I ran off to college (UC Berkeley) but returned and started working alongside my father.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\" alt=\"David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\" width=\"1000\" height=\"666\" class=\"size-full wp-image-64698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Marcy, grew up on a goat dairy farm in Wisconsin, \"milking the herd twice a day, every day,\" harder work than farming, by his lights, since \"at least peaches take some of the winter off.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the fourth generation is taking its place, as their daughter, \"college-educated Nikiko is taking over the family farm, part of a new generation on the land and a new role for women.\"\u003c/p>\n\u003cp>The Masumotos' organic farm is made up of 25 acres of peach and nectarine trees, plus 35 acres planted in grapes grown for raisins. It's a place the family loves deeply, but it's no rural idyll. Fruit, as David describes it, is a demanding partner. \u003c/p>\n\u003cblockquote>\u003cp>\"What we've discovered is that great peaches crave attention. Each year we enter into a high-maintenance relationship that yields high rewards, some economic, others emotional. It's like dating our farm's seven peach varieties (and three nectarine types) simultaneously. It's frequently exhausting, most of the time fulfilling and occasionally confusing and humbling. But we don't have a choice: we are committed to a risky affair and take this calling seriously and responsibly.\"\u003c/p>\u003c/blockquote>\n\u003cp>Before diving into the recipes, Nikiko takes readers through a peach primer, explaining what makes a peach great as well as what can leave it like a potato in a peach suit: bland, mealy, juiceless, and sadly, much too familiar. Turns out picking fruit green is the biggest culprit, especially if the fruit is then left in cold storage for months. Returned to room temperature, the cell walls break down and the result is more damp cotton ball than juicy peach. She teaches the difference between yellow flesh and white flesh, cling and freestone, explains the ways to gauge ripeness from \"firm\" to \"gusher\" and reveals the best ways of storing and ripening fruit. \u003c/p>\n\u003cp>The Masumotos showcase their \"Magnificent Seven,\" the seven varieties of peaches grown in their orchard. Right now, the Flavor Crests are in full swing, soon to be followed by the Sun Crests, the peach that put both David and his daughters through college (first on fruit sales, then, perhaps, on the royalties for \u003cem>Epitaph for a Peach\u003c/em>).\u003c/p>\n\u003cp>Cool drinks are a crucial part of the day when you're working outside in temperatures that routinely top 100ºF, so the book starts with thirst-quenching recipes for Ginger-Peach Soda, Peach Agua Fresca, and Peach-Mint Lassi, followed by Summer Sangria and Peach Margaritas. Then it's on to soups, like the chilled Peach Gazpacho, below, and an intriguing Cold Peach Soup made with carrots, lime juice, Greek yogurt, fresh ginger root, and fresh peach puree, followed by savory salads, sides, and main dishes. Of course, there are desserts, too--Peach-Walnut Strudel, Orange-Phyllo Cups, Peach Shortcake, French Peach Shortcake, Old-Fashioned Peach Pie, and more. \u003c/p>\n\u003cp>Interspersed with the recipes are short essays on all aspects of farming life, from sweat (farmers sweat \u003cem>a lot\u003c/em>--as David writes, \"The only parts of my clothes that are never soaked with my sweat are the belt loops on my pants\"), farmworker relations and weeds, to bug pheromones, the night shift of jamming and preserving the harvest after the day's work in the orchard, and finally \"Peach Porn,\" where David takes a thoughtful look at how the marketplace's idea of the perfect fruit keeps getting bigger, firmer, and brighter, while at the same time, \"complicated issues of social justice, the environment, and the harsh economics of farming are quickly lost in the alluring imagery of virgin orchards and peaches gently kissed by the morning dew.\"\u003c/p>\n\u003ch2>Recipe: Peach Gazpacho\u003c/h2>\n\u003cfigure id=\"attachment_64699\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\" alt=\"Peach Gazpacho. Photo: Staci Valentine\" width=\"750\" height=\"863\" class=\"size-full wp-image-64699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach Gazpacho. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>Inspiration occasionally manifests itself in a mad scientist sort of fashion. This recipe is proof of that. I locked myself in the kitchen with a basket of vegetables from the refrigerator and a bucket of peaches until I came up with an exciting peach dish. With wild determination and some heat, a peach version of Spain’s popular summer soup was born. I remember when my mom came home that day and I rushed out to greet her with a huge spoonful of my recent creation: a willing tester, my mom’s eyes lit up with her first gulp. The experiment worked! Enjoy this savory soup ice cold as a starter or as a refresher between courses. -- Nikiko Masumoto\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Makes about 6 cups; serves 6 to 8\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 soft to gushy peaches (about 2 1/2 pounds), peeled, pitted, and quartered\u003c/li>\n\u003cli>1/2 cucumber, peeled, seeded, and cut into chunks\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1 tablespoon champagne or golden balsamic vinegar\u003c/li>\n\u003cli>2 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1/2 teaspoon coarse salt\u003c/li>\n\u003cli>1/4 teaspoon freshly ground pepper\u003c/li>\n\u003cli>1/2 to 3/4 cup water\u003c/li>\n\u003cli>2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley\u003c/li>\n\u003cli>Red bell pepper slices and avocado slices, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper, and 1/2 cup water and pulse until coarsely pureed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly. \u003c/p>\n\u003cp>2. Just before serving, taste and adjust the seasoning with more vinegar, salt, and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2013 Staci Valentine.\u003c/em>\u003c/p>\n\u003ch3>Event:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marcy, Nikiko & David Mas Masumoto will be discussing \u003cstrong>The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/strong> and signing books on Sat., July 13, from 3-4 p.m. at \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63677/the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1874","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_11891","bayareabites_10714","bayareabites_1297","bayareabites_2267","bayareabites_343"],"featImg":"bayareabites_64696","label":"bayareabites"},"bayareabites_48329":{"type":"posts","id":"bayareabites_48329","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48329","score":null,"sort":[1346770809000]},"guestAuthors":[],"slug":"stone-fruit-recipe-round-up-peaches-plums-nectarines","title":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines","publishDate":1346770809,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n","blocks":[],"excerpt":"Make the most of late summer's luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites' writers and chefs. ","status":"publish","parent":0,"modified":1346783549,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":429},"headData":{"title":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines | KQED","description":"Make the most of late summer's luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites' writers and chefs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines","datePublished":"2012-09-04T15:00:09.000Z","dateModified":"2012-09-04T18:32:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48329 http://blogs.kqed.org/bayareabites/?p=48329","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/04/stone-fruit-recipe-round-up-peaches-plums-nectarines/","disqusTitle":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines","path":"/bayareabites/48329/stone-fruit-recipe-round-up-peaches-plums-nectarines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48329/stone-fruit-recipe-round-up-peaches-plums-nectarines","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2695","bayareabites_1874","bayareabites_95","bayareabites_12"],"tags":["bayareabites_10714","bayareabites_8293","bayareabites_2267","bayareabites_348","bayareabites_10713","bayareabites_343"],"featImg":"bayareabites_48545","label":"bayareabites"},"bayareabites_44134":{"type":"posts","id":"bayareabites_44134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44134","score":null,"sort":[1339088253000]},"guestAuthors":[],"slug":"pick-your-own-family-friendly-u-pick-orchards-and-farms","title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","publishDate":1339088253,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n","blocks":[],"excerpt":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","status":"publish","parent":0,"modified":1339105214,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":827},"headData":{"title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms | KQED","description":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","datePublished":"2012-06-07T16:57:33.000Z","dateModified":"2012-06-07T21:40:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44134 http://blogs.kqed.org/bayareabites/?p=44134","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/","disqusTitle":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","path":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1874","bayareabites_1246"],"tags":["bayareabites_10500","bayareabites_2108","bayareabites_254","bayareabites_10497","bayareabites_10502","bayareabites_10409","bayareabites_2247","bayareabites_343","bayareabites_2820"],"featImg":"bayareabites_44226","label":"bayareabites"},"bayareabites_43476":{"type":"posts","id":"bayareabites_43476","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43476","score":null,"sort":[1338908420000]},"guestAuthors":[],"slug":"cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater","title":"Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater","publishDate":1338908420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Ripe-cover500.jpg\" alt=\"Ripe: A Cook in the Orchard by Nigel Slater\" title=\"Ripe: A Cook in the Orchard by Nigel Slater\" width=\"500\" height=\"698\" class=\"alignnone size-full wp-image-43546\">\u003c/a>\u003c/p>\n\u003cp>The white peaches have returned, the strawberries are perfect, and the season’s first pinky-red cherries are offering their teasing, tart promise of the darker and sweeter varieties to follow. Yes, just as our desire for winter’s citrus is waning, the new stone fruits and berries are arriving to brighten market tables and kitchen counters alike. I doubt that anyone bakes with the precious first rounds of summer fruit—the $4-a-half-pint raspberries, the $10-a-pound blueberries, the tight-fleshed, golf ball-sized nectarines. These are luxuries, eaten before they even make it to the fridge, scattered over ice cream or stirred into Greek yogurt and honey. \u003c/p>\n\u003cp>Soon, though, we’ll have bounty to take for granted, and then Nigel Slater’s new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">Ripe: A Cook in the Orchard\u003c/a>, will come in handy. This fat, handsome, persimmon-colored volume is a companion to Slater’s earlier cooking-and-gardening book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">Tender: A Cook in His Vegetable Patch\u003c/a>. As you might guess from the title, \u003cem>Ripe\u003c/em> finds the British food writer and cookbook author moving from his backyard vegetable beds into the trees, vines, and canes that put a multitude of home-grown fruits and nuts onto his table. As in \u003cem>Tender,\u003c/em> Slater writes only about what he can grow in his particular 55-yard stretch of London soil, which means, perhaps disappointingly to Bay Area readers, no citrus, no almonds, no loquats, no pomegranates, persimmons, or avocados.\u003c/p>\n\u003cp>But he has managed, surprisingly, to nurture both a grapevine and three fig trees, along with a host of very British treats—gooseberries, red, white, and black currants (all of which may take some sleuthing to track down even in our well-stocked farmers' markets), rhubarb, damson plums, elderberries, quinces, even the medlar, an odd, old fruit, common in Shakespeare’s day, now a rarity even in Britain. (The small, brown, apple-like fruit must be picked hard, then “bletted,” or left to soften until it has almost rotted. Slater admits to planting his “quaint, hopelessly crooked” medlar for the sheer mystery and romance of it. The tree has since rewarded him with gorgeous blossoming in spring, followed by just enough fruit to make a couple of jars of tart-sweet amber jelly, good with pork and game, in autumn.) His nuts are European ones: hazelnuts, of course, along with chestnuts and walnuts. \u003c/p>\n\u003cp>The recipes, too, are very British: cozy plum crumbles, a myriad of baked apples, Victoria sponge, “messes” of crushed meringue, whipped cream and berries, gooseberry fool, summer pudding, even skillfully updated versions of centuries-old possets and syllabubs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a longtime food writer and former restaurant chef, Slater has a savvy savory palate that can dip into the herb-and-spice pairings of cuisines around the world and translate them, deliciously, into satisfying, boldly flavored dinners without seeming dilettantish. He pairs green salad with peaches and ham, and mackerel with gooseberry sauce. Guinea fowl is roasted with figs, a Chinese-style pork roast is glazed with plum-ginger sauce, and apples accent pheasant, duck, blood sausage, and rabbit. Turkey gets a stuffing of apricots and pistachio; pork goes with peach salsa, blackberry-and-apple sauce, pears, quinces, plums, even rhubarb. \u003c/p>\n\u003cp>When it comes to sweets, however, he’s a home cook, still with an English schoolboy’s love of the crumbly and the comforting. Not for Slater are the more contemporary, multi-layered (and quite delectable) concoctions found in books like pastry chef David Lebovitz’s \u003ca href=\"http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/0066212464\">Ripe for Dessert\u003c/a>. \u003c/p>\n\u003cp>Instead Slater, growing preciously small backyard amounts, keeps his preparations full-flavored and unfussy. There are rough-hewn galettes, juicy deep-dish pies, and nearly two dozen easy, buttery, not-too-sweet cakes, weighted with nuts and fruits, gently spiced, equally good as a breakfast nibble, a teatime pick-me-up, or a family dessert. \u003c/p>\n\u003cp>The fig chapter has five variations on figs baked with wine, sugar, and spices, while berries are paired with cream in everything from tiramisu and panna cotta to a raspberry-ripple yogurt fool and a frozen ice of raspberries and cream. Of a peach melba-ish summer fruit sundae (peaches poached in vanilla syrup, served over ice cream and drenched in raspberry-red currant puree) he writes simply, “Oh, joy of joys, such greedy bliss!” \u003c/p>\n\u003cp>However much he may enjoy summer’s peaches, he saves his most finely wrought enthusiasm for the less obvious pleasures of the autumn and winter table--its apples and quinces, pears and walnuts. I cannot think of another food writer who has penned such rhapsodies in honor of the baked apple and its sweet, buttery-topped sister, the apple crumble. While many of the cold-weather, elegantly named heirloom varieties of apple (like D’Arcy Spice, Orleans Reinette, Ribston Pippin, and Cornish Gilliflower) that Slater espouses are rarely seen in the Bay Area, his enthusiasm should encourage you, come fall, to seek beyond the easy Fuji and Galas to the more complex, older apples like Esopus Spitzenburg, Ashmead’s Kernel, or Cox’s Orange Pippin. \u003c/p>\n\u003cp>As with \u003cem>Tender,\u003c/em> however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent. Nowhere is this better illustrated than in his introduction, as he writes, \u003c/p>\n\u003cblockquote>\u003cp>There is a moment, sometime around the middle of September, when this garden, this diminutive hortus conclusus I have made in an 1820s London terrace, truly becomes the garden of my dreams. The leaves are turning from green to gold, amber, and rust, the last of the fruits hang crimson and smoky blue on the trees, the pumpkin-colored dahlias and Michaelmas daisies have collapsed like drunks across the gravel path. The garden darkens to the color of ginger cake, here and there a shot of saffron, brilliant ochre, or deepest crimson. The colors, I guess, of the Vatican at prayer. \u003c/p>\n\u003cp>The last berries, apples, and plums, wet and almost rotting from the late sun and autumn rain, lend a mellow, alcoholic scent to the space, like the dregs of an abandoned glass of wine. The garden is falling asleep with an air of damp tobacco and wood smoke, but it is still abundant too, with late blackberries, damsons, and a grapevine at breaking point. Each year I race to get to those blackberries before the feast of Michaelmas, when the devil is said to piss on them.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Crisp pork belly, sweet peach salsa\u003c/strong>\u003cbr>\nAsk your butcher to score the skin finely for this, as the crackling is essential. The first brief roasting at the higher temperature sets the crackling on the route to crispness. These ribs are not sweet and sticky like the ones in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries,\u003c/a> but lightly crisp and lip tingling. \u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong> 30 minutes, plus 4 hours' marinating\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour to 1 hour 10 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong> 1 hour 30 minutes to 1 hour 40 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\nPork belly – 2 to 3 pounds (1 to 1.5kg), boned, skin intact and finely scored\u003c/p>\n\u003cp>For the rub:\u003cbr>\ngarlic – 3 cloves\u003cbr>\nlight soy sauce – 2 tablespoons\u003cbr>\npeanut oil – a tablespoon\u003cbr>\nsalt – 2 teaspoons\u003cbr>\ndried chile flakes – half a teaspoon\u003cbr>\nChinese five-spice powder – a slightly heaping teaspoon\u003c/p>\n\u003cp>For the peach salsa:\u003cbr>\ngreen onions – 2\u003cbr>\na small red chile\u003cbr>\npeaches – 3\u003cbr>\ncherry tomatoes – 8\u003cbr>\ncilantro – a small bunch\u003cbr>\njuice of 2 limes\u003cbr>\nolive oil – 3 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.\u003c/p>\n\u003cp>2. Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. \u003c/p>\n\u003cp>3. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.\u003c/p>\n\n","blocks":[],"excerpt":"British food writer and passionate backyard gardener Nigel Slater is back, this time on the joys of homegrown fruit and nuts, with the newly issued American edition of Ripe: A Cook in the Orchard. Recipe for Crisp pork belly, sweet peach salsa included.","status":"publish","parent":0,"modified":1338924806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1483},"headData":{"title":"Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater | KQED","description":"British food writer and passionate backyard gardener Nigel Slater is back, this time on the joys of homegrown fruit and nuts, with the newly issued American edition of Ripe: A Cook in the Orchard. Recipe for Crisp pork belly, sweet peach salsa included.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater","datePublished":"2012-06-05T15:00:20.000Z","dateModified":"2012-06-05T19:33:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"43476 http://blogs.kqed.org/bayareabites/?p=43476","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/","disqusTitle":"Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater","path":"/bayareabites/43476/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Ripe-cover500.jpg\" alt=\"Ripe: A Cook in the Orchard by Nigel Slater\" title=\"Ripe: A Cook in the Orchard by Nigel Slater\" width=\"500\" height=\"698\" class=\"alignnone size-full wp-image-43546\">\u003c/a>\u003c/p>\n\u003cp>The white peaches have returned, the strawberries are perfect, and the season’s first pinky-red cherries are offering their teasing, tart promise of the darker and sweeter varieties to follow. Yes, just as our desire for winter’s citrus is waning, the new stone fruits and berries are arriving to brighten market tables and kitchen counters alike. I doubt that anyone bakes with the precious first rounds of summer fruit—the $4-a-half-pint raspberries, the $10-a-pound blueberries, the tight-fleshed, golf ball-sized nectarines. These are luxuries, eaten before they even make it to the fridge, scattered over ice cream or stirred into Greek yogurt and honey. \u003c/p>\n\u003cp>Soon, though, we’ll have bounty to take for granted, and then Nigel Slater’s new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">Ripe: A Cook in the Orchard\u003c/a>, will come in handy. This fat, handsome, persimmon-colored volume is a companion to Slater’s earlier cooking-and-gardening book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">Tender: A Cook in His Vegetable Patch\u003c/a>. As you might guess from the title, \u003cem>Ripe\u003c/em> finds the British food writer and cookbook author moving from his backyard vegetable beds into the trees, vines, and canes that put a multitude of home-grown fruits and nuts onto his table. As in \u003cem>Tender,\u003c/em> Slater writes only about what he can grow in his particular 55-yard stretch of London soil, which means, perhaps disappointingly to Bay Area readers, no citrus, no almonds, no loquats, no pomegranates, persimmons, or avocados.\u003c/p>\n\u003cp>But he has managed, surprisingly, to nurture both a grapevine and three fig trees, along with a host of very British treats—gooseberries, red, white, and black currants (all of which may take some sleuthing to track down even in our well-stocked farmers' markets), rhubarb, damson plums, elderberries, quinces, even the medlar, an odd, old fruit, common in Shakespeare’s day, now a rarity even in Britain. (The small, brown, apple-like fruit must be picked hard, then “bletted,” or left to soften until it has almost rotted. Slater admits to planting his “quaint, hopelessly crooked” medlar for the sheer mystery and romance of it. The tree has since rewarded him with gorgeous blossoming in spring, followed by just enough fruit to make a couple of jars of tart-sweet amber jelly, good with pork and game, in autumn.) His nuts are European ones: hazelnuts, of course, along with chestnuts and walnuts. \u003c/p>\n\u003cp>The recipes, too, are very British: cozy plum crumbles, a myriad of baked apples, Victoria sponge, “messes” of crushed meringue, whipped cream and berries, gooseberry fool, summer pudding, even skillfully updated versions of centuries-old possets and syllabubs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a longtime food writer and former restaurant chef, Slater has a savvy savory palate that can dip into the herb-and-spice pairings of cuisines around the world and translate them, deliciously, into satisfying, boldly flavored dinners without seeming dilettantish. He pairs green salad with peaches and ham, and mackerel with gooseberry sauce. Guinea fowl is roasted with figs, a Chinese-style pork roast is glazed with plum-ginger sauce, and apples accent pheasant, duck, blood sausage, and rabbit. Turkey gets a stuffing of apricots and pistachio; pork goes with peach salsa, blackberry-and-apple sauce, pears, quinces, plums, even rhubarb. \u003c/p>\n\u003cp>When it comes to sweets, however, he’s a home cook, still with an English schoolboy’s love of the crumbly and the comforting. Not for Slater are the more contemporary, multi-layered (and quite delectable) concoctions found in books like pastry chef David Lebovitz’s \u003ca href=\"http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/0066212464\">Ripe for Dessert\u003c/a>. \u003c/p>\n\u003cp>Instead Slater, growing preciously small backyard amounts, keeps his preparations full-flavored and unfussy. There are rough-hewn galettes, juicy deep-dish pies, and nearly two dozen easy, buttery, not-too-sweet cakes, weighted with nuts and fruits, gently spiced, equally good as a breakfast nibble, a teatime pick-me-up, or a family dessert. \u003c/p>\n\u003cp>The fig chapter has five variations on figs baked with wine, sugar, and spices, while berries are paired with cream in everything from tiramisu and panna cotta to a raspberry-ripple yogurt fool and a frozen ice of raspberries and cream. Of a peach melba-ish summer fruit sundae (peaches poached in vanilla syrup, served over ice cream and drenched in raspberry-red currant puree) he writes simply, “Oh, joy of joys, such greedy bliss!” \u003c/p>\n\u003cp>However much he may enjoy summer’s peaches, he saves his most finely wrought enthusiasm for the less obvious pleasures of the autumn and winter table--its apples and quinces, pears and walnuts. I cannot think of another food writer who has penned such rhapsodies in honor of the baked apple and its sweet, buttery-topped sister, the apple crumble. While many of the cold-weather, elegantly named heirloom varieties of apple (like D’Arcy Spice, Orleans Reinette, Ribston Pippin, and Cornish Gilliflower) that Slater espouses are rarely seen in the Bay Area, his enthusiasm should encourage you, come fall, to seek beyond the easy Fuji and Galas to the more complex, older apples like Esopus Spitzenburg, Ashmead’s Kernel, or Cox’s Orange Pippin. \u003c/p>\n\u003cp>As with \u003cem>Tender,\u003c/em> however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent. Nowhere is this better illustrated than in his introduction, as he writes, \u003c/p>\n\u003cblockquote>\u003cp>There is a moment, sometime around the middle of September, when this garden, this diminutive hortus conclusus I have made in an 1820s London terrace, truly becomes the garden of my dreams. The leaves are turning from green to gold, amber, and rust, the last of the fruits hang crimson and smoky blue on the trees, the pumpkin-colored dahlias and Michaelmas daisies have collapsed like drunks across the gravel path. The garden darkens to the color of ginger cake, here and there a shot of saffron, brilliant ochre, or deepest crimson. The colors, I guess, of the Vatican at prayer. \u003c/p>\n\u003cp>The last berries, apples, and plums, wet and almost rotting from the late sun and autumn rain, lend a mellow, alcoholic scent to the space, like the dregs of an abandoned glass of wine. The garden is falling asleep with an air of damp tobacco and wood smoke, but it is still abundant too, with late blackberries, damsons, and a grapevine at breaking point. Each year I race to get to those blackberries before the feast of Michaelmas, when the devil is said to piss on them.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Crisp pork belly, sweet peach salsa\u003c/strong>\u003cbr>\nAsk your butcher to score the skin finely for this, as the crackling is essential. The first brief roasting at the higher temperature sets the crackling on the route to crispness. These ribs are not sweet and sticky like the ones in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries,\u003c/a> but lightly crisp and lip tingling. \u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong> 30 minutes, plus 4 hours' marinating\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour to 1 hour 10 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong> 1 hour 30 minutes to 1 hour 40 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\nPork belly – 2 to 3 pounds (1 to 1.5kg), boned, skin intact and finely scored\u003c/p>\n\u003cp>For the rub:\u003cbr>\ngarlic – 3 cloves\u003cbr>\nlight soy sauce – 2 tablespoons\u003cbr>\npeanut oil – a tablespoon\u003cbr>\nsalt – 2 teaspoons\u003cbr>\ndried chile flakes – half a teaspoon\u003cbr>\nChinese five-spice powder – a slightly heaping teaspoon\u003c/p>\n\u003cp>For the peach salsa:\u003cbr>\ngreen onions – 2\u003cbr>\na small red chile\u003cbr>\npeaches – 3\u003cbr>\ncherry tomatoes – 8\u003cbr>\ncilantro – a small bunch\u003cbr>\njuice of 2 limes\u003cbr>\nolive oil – 3 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.\u003c/p>\n\u003cp>2. Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. \u003c/p>\n\u003cp>3. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43476/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2554","bayareabites_10"],"tags":["bayareabites_1448","bayareabites_244","bayareabites_9306","bayareabites_343","bayareabites_9783","bayareabites_10455"],"featImg":"bayareabites_43546","label":"bayareabites"},"bayareabites_30489":{"type":"posts","id":"bayareabites_30489","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30489","score":null,"sort":[1311346845000]},"guestAuthors":[],"slug":"reviving-a-love-of-summer-fruit-with-an-apricot-cream-tart","title":"Reviving a Love of Summer Fruit with an Apricot Cream Tart","publishDate":1311346845,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\" alt=\"apricot cream tart\" title=\"apricot cream tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30490\">\u003c/a>\u003c/p>\n\u003cp>After two months of relishing the transient taste of summer fruit, I've reached the midsummer doldrums. Suddenly I'm not as obsessively smitten with the cavalcade of fruit available this time of year. Of course I still enjoy eating a ripe peach or crisp cherries, but after spending most of May and June smelling and caressing each peach or apricot as I pick through the lot to find the perfect one, I'm a little over it. Nope. At this point I now simply toss four or five pieces of stone fruit into a bag, cart them home with everything else, place them in a bowl on the counter and hope that someone eats them in the next day or two so they don't molder and collect fruit flies. The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.\u003c/p>\n\u003cp>Each summer I try to find one or two new fruit recipes. Last year I couldn't seem to make my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/\">cherry almond tea cake \u003c/a>enough, and I still find that recipe to be very appealing. This summer it's an apricot cream tart. Like so much in life, a series of mishaps led to the creation of this recipe. I was going to make a peach tart, but then the peaches I had bought turned out to be flavorless (more evidence of my waning devotion to picking the perfect summer fruit). So with only eight apricots on hand, I stared at my blind-baked tart crust and began to imagine new possibilities. \u003c/p>\n\u003cp>The idea of a cream tart sounded intriguing, and so with some advice to check out Julia Child's Tarte Normande aux Pommes recipe from \u003cem>Mastering the Art of French Cooking\u003c/em>, I proceeded. As with most Julia Child recipes, the cream filling in the recipe had a lot of actual heavy whipping cream in it, an ingredient I didn't have on hand. Plus I am trying to reduce the use of whipping cream in my life (and arteries). So after doubling the recipe and altering some key ingredients, I laid my apricots on top of my crust with some sprinkled sugar and then poured in the filling. After about a half hour I opened the oven door to find one of the prettiest tarts I've made in ages. But would the taste live up to the presentation? As a matter of fact, it did. The cream filling was rich and dense while the apricots nestled within offered not only sweetness, but also a welcome hint of tartness to counterbalance the flavors.\u003c/p>\n\u003cp>My love affair with summer fruit is now revived.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>APRICOT CREAM TART\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An apricot tart with cream filling inspired by the Tarte Normande aux Pommes recipe from \u003ca href=\"http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405\">Mastering the Art of French Cooking\u003c/a> by Julia Child, Louisette Bertholle and Simone Beck\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nPrep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pre-baked tart crust (recipe below)\u003cbr>\n8 medium to large apricots (you can also use peaches, apriums, pluots or nectarines)\u003cbr>\n2 large eggs\u003cbr>\n2/3 cup sugar for the cream filling plus 1/4 cup for the fruit\u003cbr>\n1/3 cup flour\u003cbr>\n1 cup whole milk\u003cbr>\n1 Tbsp brandy or 1 tsp vanilla extract\u003cbr>\n2 Tbsp apricot jam (optional)\u003cbr>\n\u003cstrong>\u003cbr>\nInstructions:\u003c/strong>\u003c/p>\n\u003cp>1. Line the bottom of the pre-baked tart crust with apricot jam if using.\u003c/p>\n\u003cp>2. In a medium bowl, whip the eggs with 2/3 cup of sugar for about one minute. Add in the milk, flour and brandy (or vanilla extract) and then whip until fully incorporated.\u003c/p>\n\u003cp>3. Cut the fruit in half and remove the pits and mix with the remaining sugar. Lay the fruit on the tart crust in a circular pattern. \u003c/p>\n\u003cp>4. Gently pour the filling into the crust, being careful not to cover the fruit. \u003c/p>\n\u003cp>5. Bake for 20 - 25 minutes, or until the filling is just firm.\u003c/p>\n\u003cp>6. Remove tart from oven and let cool before serving.\u003c/p>\n\u003cp>\u003cstrong>CREAM CHEESE TART CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> One 10-inch tart crust\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients :\u003c/strong>\u003c/p>\n\u003cp>1 stick cold unsalted butter (cut into small pieces)\u003cbr>\n3 Tbsp cold cream cheese\u003cbr>\n1 3/4 cups flour\u003cbr>\n1/2 Tsp salt\u003cbr>\n~5 Tbsp cold water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Mix butter and salt into flour with your fingers, a pastry cutter or in a food processor while pulsing until mostly incorporated.\u003c/p>\n\u003cp>2. Add in cream cheese the same way you added in the butter.\u003c/p>\n\u003cp>3. Slowly mix in the water (being sure that it's very cold) until the flour mixture starts to hold together and then stop.\u003c/p>\n\u003cp>4. Wrap the dough in plastic wrap or dump in a large ziplock bag (I prefer the latter) and refrigerate for at least a half hour (or up to one day).\u003c/p>\n\u003cp>5. Preheat oven to 350 degrees (or 325 in a convection oven) while you roll out your dough and then place in a 10-inch tart plate. \u003c/p>\n\u003cp>6. Poke some holes with a fork on the bottom of the tart crust, line the dough with foil or parchment paper and then lay some pie weights or dried beans on top. \u003c/p>\n\u003cp>7. Bake for 15 minutes and then remove the pie weights/beans and foil/parchment paper and bake for another 7-10 minutes or until just barely turning golden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Remove crust from oven and let cool.\u003c/p>\n\n","blocks":[],"excerpt":"The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.","status":"publish","parent":0,"modified":1311300788,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":972},"headData":{"title":"Reviving a Love of Summer Fruit with an Apricot Cream Tart | KQED","description":"The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Reviving a Love of Summer Fruit with an Apricot Cream Tart","datePublished":"2011-07-22T15:00:45.000Z","dateModified":"2011-07-22T02:13:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30489 http://blogs.kqed.org/bayareabites/?p=30489","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/22/reviving-a-love-of-summer-fruit-with-an-apricot-cream-tart/","disqusTitle":"Reviving a Love of Summer Fruit with an Apricot Cream Tart","path":"/bayareabites/30489/reviving-a-love-of-summer-fruit-with-an-apricot-cream-tart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\" alt=\"apricot cream tart\" title=\"apricot cream tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30490\">\u003c/a>\u003c/p>\n\u003cp>After two months of relishing the transient taste of summer fruit, I've reached the midsummer doldrums. Suddenly I'm not as obsessively smitten with the cavalcade of fruit available this time of year. Of course I still enjoy eating a ripe peach or crisp cherries, but after spending most of May and June smelling and caressing each peach or apricot as I pick through the lot to find the perfect one, I'm a little over it. Nope. At this point I now simply toss four or five pieces of stone fruit into a bag, cart them home with everything else, place them in a bowl on the counter and hope that someone eats them in the next day or two so they don't molder and collect fruit flies. The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.\u003c/p>\n\u003cp>Each summer I try to find one or two new fruit recipes. Last year I couldn't seem to make my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/\">cherry almond tea cake \u003c/a>enough, and I still find that recipe to be very appealing. This summer it's an apricot cream tart. Like so much in life, a series of mishaps led to the creation of this recipe. I was going to make a peach tart, but then the peaches I had bought turned out to be flavorless (more evidence of my waning devotion to picking the perfect summer fruit). So with only eight apricots on hand, I stared at my blind-baked tart crust and began to imagine new possibilities. \u003c/p>\n\u003cp>The idea of a cream tart sounded intriguing, and so with some advice to check out Julia Child's Tarte Normande aux Pommes recipe from \u003cem>Mastering the Art of French Cooking\u003c/em>, I proceeded. As with most Julia Child recipes, the cream filling in the recipe had a lot of actual heavy whipping cream in it, an ingredient I didn't have on hand. Plus I am trying to reduce the use of whipping cream in my life (and arteries). So after doubling the recipe and altering some key ingredients, I laid my apricots on top of my crust with some sprinkled sugar and then poured in the filling. After about a half hour I opened the oven door to find one of the prettiest tarts I've made in ages. But would the taste live up to the presentation? As a matter of fact, it did. The cream filling was rich and dense while the apricots nestled within offered not only sweetness, but also a welcome hint of tartness to counterbalance the flavors.\u003c/p>\n\u003cp>My love affair with summer fruit is now revived.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>APRICOT CREAM TART\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An apricot tart with cream filling inspired by the Tarte Normande aux Pommes recipe from \u003ca href=\"http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405\">Mastering the Art of French Cooking\u003c/a> by Julia Child, Louisette Bertholle and Simone Beck\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nPrep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pre-baked tart crust (recipe below)\u003cbr>\n8 medium to large apricots (you can also use peaches, apriums, pluots or nectarines)\u003cbr>\n2 large eggs\u003cbr>\n2/3 cup sugar for the cream filling plus 1/4 cup for the fruit\u003cbr>\n1/3 cup flour\u003cbr>\n1 cup whole milk\u003cbr>\n1 Tbsp brandy or 1 tsp vanilla extract\u003cbr>\n2 Tbsp apricot jam (optional)\u003cbr>\n\u003cstrong>\u003cbr>\nInstructions:\u003c/strong>\u003c/p>\n\u003cp>1. Line the bottom of the pre-baked tart crust with apricot jam if using.\u003c/p>\n\u003cp>2. In a medium bowl, whip the eggs with 2/3 cup of sugar for about one minute. Add in the milk, flour and brandy (or vanilla extract) and then whip until fully incorporated.\u003c/p>\n\u003cp>3. Cut the fruit in half and remove the pits and mix with the remaining sugar. Lay the fruit on the tart crust in a circular pattern. \u003c/p>\n\u003cp>4. Gently pour the filling into the crust, being careful not to cover the fruit. \u003c/p>\n\u003cp>5. Bake for 20 - 25 minutes, or until the filling is just firm.\u003c/p>\n\u003cp>6. Remove tart from oven and let cool before serving.\u003c/p>\n\u003cp>\u003cstrong>CREAM CHEESE TART CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> One 10-inch tart crust\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients :\u003c/strong>\u003c/p>\n\u003cp>1 stick cold unsalted butter (cut into small pieces)\u003cbr>\n3 Tbsp cold cream cheese\u003cbr>\n1 3/4 cups flour\u003cbr>\n1/2 Tsp salt\u003cbr>\n~5 Tbsp cold water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Mix butter and salt into flour with your fingers, a pastry cutter or in a food processor while pulsing until mostly incorporated.\u003c/p>\n\u003cp>2. Add in cream cheese the same way you added in the butter.\u003c/p>\n\u003cp>3. Slowly mix in the water (being sure that it's very cold) until the flour mixture starts to hold together and then stop.\u003c/p>\n\u003cp>4. Wrap the dough in plastic wrap or dump in a large ziplock bag (I prefer the latter) and refrigerate for at least a half hour (or up to one day).\u003c/p>\n\u003cp>5. Preheat oven to 350 degrees (or 325 in a convection oven) while you roll out your dough and then place in a 10-inch tart plate. \u003c/p>\n\u003cp>6. Poke some holes with a fork on the bottom of the tart crust, line the dough with foil or parchment paper and then lay some pie weights or dried beans on top. \u003c/p>\n\u003cp>7. Bake for 15 minutes and then remove the pie weights/beans and foil/parchment paper and bake for another 7-10 minutes or until just barely turning golden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Remove crust from oven and let cool.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30489/reviving-a-love-of-summer-fruit-with-an-apricot-cream-tart","authors":["5016"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_9528","bayareabites_8905","bayareabites_3447","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_30490","label":"bayareabites"},"bayareabites_5321":{"type":"posts","id":"bayareabites_5321","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5321","score":null,"sort":[1248111326000]},"guestAuthors":[],"slug":"summer-trifle","title":"Summer Trifle","publishDate":1248111326,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-5325\" title=\"peaches for trifle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle_peaches.jpg\" alt=\"peaches for trifle\" width=\"500\" height=\"333\">\u003c/p>\n\u003cp>The best summer desserts are simple to make, portable for picnics, and highlight the season's sweet, luscious fruit. Trifle would be at the top of my own list.\u003c/p>\n\u003cp>While its name might lead you to think that this dish is of little consequence, it belongs in the pantheon of fantastic frugal food, along with panzanella (another wonderful summer dish) and pain perdue (good anytime of the year or day). Back when little bits of bread or cake were far too valuable to toss away, even if stale as a board, cooks invented ingenious ways to use up every last crumb. Dry cake has a way of soaking up endless flavor and, in the process, transforming itself into a silken gift.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5322\" title=\"booze for trifle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle-booze.jpg\" alt=\"booze for trifle\" width=\"500\" height=\"752\">\u003c/p>\n\u003cp>A recent pile of cake trimmings, a bit too much creme fraiche in my refrigerator, and a few overripe peaches, combined with favorite pantry staples, \u003ca href=\"http://www.knobcreek.com/lpa\">\u003cstrong>Knob Creek Bourbon\u003c/strong>\u003c/a> and \u003cstrong>\u003ca href=\"http://www.sonomasyrup.com/\">Sonoma Syrup\u003c/a>\u003c/strong>, melted together into a most heavenly dessert. Sherry, amaretto, Cointreau, or even orange juice could have stood in for the simple syrup and booze, but do keep in mind that the English call this Tipsy Cake for good reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While trifle properly appears in a \u003ca href=\"http://www.amazon.com/Anchor-Hocking-Presence-Trifle-Bowl/dp/B000IE4MC0/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1248107155&sr=8-1\">\u003cstrong>glass-footed, straight-sided bowl\u003c/strong>\u003c/a>, making it in a portable container means you can bring this dessert to a picnic to share its goodness.\u003c/p>\n\u003cp>Following its humble, serendipitous origins, I think it best to avoid recipes when making trifle, as no two will be the same. (Otherwise, you've actually gone out to buy all the ingredients rather than looking around your kitchen for odds and ends to use up.) A quick run to the corner store is fine for one or two, but if you're ticking off every ingredient on the list while at a grocery store, then you've kinda, sorta lost the heart of this dish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5323\" title=\"trifle cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle-cake.jpg\" alt=\"trifle cake\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>\u003cstrong>MAKING SUMMER TRIFLE\u003c/strong>\u003c/p>\n\u003cp>What you'll need:\u003c/p>\n\u003cp>1. Enough stale cake or cookies to fill 1/3 of your container.\u003c/p>\n\u003cp>2. Enough fresh, summer fruit to fill another 1/3. If you don't have enough, good-quality jam is good, too.\u003c/p>\n\u003cp>3. Enough yogurt, whipped cream, mascarpone, creme fraiche or similar creamy ingredient to fill the final 1/3.\u003c/p>\n\u003cp>4. Booze or juice sweetened gently with simple syrup or sugar or jam.\u003c/p>\n\u003cp>5. If desired, flavorful gilding such as vanilla, citrus zest, fresh herbs or cocoa powder.\u003c/p>\n\u003cp>Like a lasagna, it's all about layering and eyeballing. The most important steps are making sure the cake gets brushed with plenty of liquid and that it's in direct contact with the creamy diary. That's how it will melt into lusciousness. If you're fancy, you can take extra time to arrange the fruit into colorful layers, like those sand-filled souvenirs you see at truck stops.\u003c/p>\n\u003cp>Finish by smoothing the top with a creamy layer. You can reserve a few pieces of fruit for garnish later, or enjoy -- like I do -- that lovely expanse of white that magically hides so many layers beneath.\u003c/p>\n\u003cp>Now comes the tough part: waiting. The trifle needs its beauty rest just like we do. A four-hour nap in the fridge will bring together the ingredients, but eight hours is what it really needs, if not a full-on, twelve- to twenty-four hour deep sleep. After that, a few serving bowls and spoons are all you need to serve and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5324\" title=\"peach trifle finished\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle-layer.jpg\" alt=\"peach trifle finished\" width=\"500\" height=\"332\">\u003c/p>\n\n","blocks":[],"excerpt":"The best summer desserts are simple to make, portable for picnics, and highlight the season's sweet, luscious fruit. Trifle would be at the top of my own list.","status":"publish","parent":0,"modified":1550601550,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":568},"headData":{"title":"Summer Trifle | KQED","description":"The best summer desserts are simple to make, portable for picnics, and highlight the season's sweet, luscious fruit. Trifle would be at the top of my own list.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Trifle","datePublished":"2009-07-20T17:35:26.000Z","dateModified":"2019-02-19T18:39:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5321 http://blogs.kqed.org/bayareabites/?p=5321","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/20/summer-trifle/","disqusTitle":"Summer Trifle","path":"/bayareabites/5321/summer-trifle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-5325\" title=\"peaches for trifle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle_peaches.jpg\" alt=\"peaches for trifle\" width=\"500\" height=\"333\">\u003c/p>\n\u003cp>The best summer desserts are simple to make, portable for picnics, and highlight the season's sweet, luscious fruit. Trifle would be at the top of my own list.\u003c/p>\n\u003cp>While its name might lead you to think that this dish is of little consequence, it belongs in the pantheon of fantastic frugal food, along with panzanella (another wonderful summer dish) and pain perdue (good anytime of the year or day). Back when little bits of bread or cake were far too valuable to toss away, even if stale as a board, cooks invented ingenious ways to use up every last crumb. Dry cake has a way of soaking up endless flavor and, in the process, transforming itself into a silken gift.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5322\" title=\"booze for trifle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle-booze.jpg\" alt=\"booze for trifle\" width=\"500\" height=\"752\">\u003c/p>\n\u003cp>A recent pile of cake trimmings, a bit too much creme fraiche in my refrigerator, and a few overripe peaches, combined with favorite pantry staples, \u003ca href=\"http://www.knobcreek.com/lpa\">\u003cstrong>Knob Creek Bourbon\u003c/strong>\u003c/a> and \u003cstrong>\u003ca href=\"http://www.sonomasyrup.com/\">Sonoma Syrup\u003c/a>\u003c/strong>, melted together into a most heavenly dessert. Sherry, amaretto, Cointreau, or even orange juice could have stood in for the simple syrup and booze, but do keep in mind that the English call this Tipsy Cake for good reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While trifle properly appears in a \u003ca href=\"http://www.amazon.com/Anchor-Hocking-Presence-Trifle-Bowl/dp/B000IE4MC0/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1248107155&sr=8-1\">\u003cstrong>glass-footed, straight-sided bowl\u003c/strong>\u003c/a>, making it in a portable container means you can bring this dessert to a picnic to share its goodness.\u003c/p>\n\u003cp>Following its humble, serendipitous origins, I think it best to avoid recipes when making trifle, as no two will be the same. (Otherwise, you've actually gone out to buy all the ingredients rather than looking around your kitchen for odds and ends to use up.) A quick run to the corner store is fine for one or two, but if you're ticking off every ingredient on the list while at a grocery store, then you've kinda, sorta lost the heart of this dish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5323\" title=\"trifle cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle-cake.jpg\" alt=\"trifle cake\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>\u003cstrong>MAKING SUMMER TRIFLE\u003c/strong>\u003c/p>\n\u003cp>What you'll need:\u003c/p>\n\u003cp>1. Enough stale cake or cookies to fill 1/3 of your container.\u003c/p>\n\u003cp>2. Enough fresh, summer fruit to fill another 1/3. If you don't have enough, good-quality jam is good, too.\u003c/p>\n\u003cp>3. Enough yogurt, whipped cream, mascarpone, creme fraiche or similar creamy ingredient to fill the final 1/3.\u003c/p>\n\u003cp>4. Booze or juice sweetened gently with simple syrup or sugar or jam.\u003c/p>\n\u003cp>5. If desired, flavorful gilding such as vanilla, citrus zest, fresh herbs or cocoa powder.\u003c/p>\n\u003cp>Like a lasagna, it's all about layering and eyeballing. The most important steps are making sure the cake gets brushed with plenty of liquid and that it's in direct contact with the creamy diary. That's how it will melt into lusciousness. If you're fancy, you can take extra time to arrange the fruit into colorful layers, like those sand-filled souvenirs you see at truck stops.\u003c/p>\n\u003cp>Finish by smoothing the top with a creamy layer. You can reserve a few pieces of fruit for garnish later, or enjoy -- like I do -- that lovely expanse of white that magically hides so many layers beneath.\u003c/p>\n\u003cp>Now comes the tough part: waiting. The trifle needs its beauty rest just like we do. A four-hour nap in the fridge will bring together the ingredients, but eight hours is what it really needs, if not a full-on, twelve- to twenty-four hour deep sleep. After that, a few serving bowls and spoons are all you need to serve and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5324\" title=\"peach trifle finished\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/trifle-layer.jpg\" alt=\"peach trifle finished\" width=\"500\" height=\"332\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5321/summer-trifle","authors":["5018"],"categories":["bayareabites_1653"],"tags":["bayareabites_1820","bayareabites_244","bayareabites_279","bayareabites_14738","bayareabites_218","bayareabites_343","bayareabites_2402"],"label":"bayareabites"},"bayareabites_1233":{"type":"posts","id":"bayareabites_1233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1233","score":null,"sort":[1215714819000]},"guestAuthors":[],"slug":"plumalicious-summer-plum-jam","title":"Plumalicious Summer Plum Jam","publishDate":1215714819,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum1.jpg\" alt=\"plums for making plum jam\" align=\"left\">\"splat\"\u003cbr>\n\"splat\"\u003cbr>\n\"splat\"\u003c/p>\n\u003cp>Every night, for the past week, we've been awakened by the sound of fat, juicy plums plummeting from the trees in our backyard to the ground. We pick them as fast as we can, but some are simply out of reach, and others just sneak up on us, ripening suddenly and then hurling themselves out of the tree. \u003c/p>\n\u003cp>We somehow managed to pick about six pounds of plums before I decided that something must be done. \u003c/p>\n\u003cp>So, as I did \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\u003c/p>\n\u003cp>A few things have changed, though, since I last made jam. First of all, I moved. Last year's plums were harvested in the heart of the Mission: small yellow plums that were subtle and pleasantly sweet-tart. We managed to spin those into many jars of jam and chutney before we moved. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Secondly, I realized that over the past year I've learned a bit about pectin. The jam we made last year, while delicious, was a bit thin and watery. I wasn't about to make that mistake again. Pectin causes jams and jellies to gel, and some fruits have more and some have less. Apples, it turns out, have a lot of pectin. So when you are trying to make jam with fruits that are low in pectin, like berries or plums, it's a good idea to use an apple, peel and all (trust me, you will never know it's even in the jam). Also, you need the right balance of pectin, acid, and sugar with the fruit to make it all balance and gel correctly.\u003c/p>\n\u003cp>Anyway, here in our new house we have not only one, or two, but four different plum trees. Lucky for the trees that I love plum jam too, since they've been somewhat neglected over the years (we unfortunately moved just after the plum harvest last year and missed the whole thing). And lucky for me that my husband is tall and can reach all those rogue plums, even though we still wake up every morning to a smattering of plums.\u003c/p>\n\u003cp>\u003cstrong>Plumalicious Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum8a.jpg\" alt=\"plum jam\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 13 half-pint jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 12 cups (about 6 lbs) pitted and roughly chopped plums\u003cbr>\n1 or 2 green apples\u003cbr>\nJuice of 1 lemon or lime\u003cbr>\n2 lbs granulated sugar\u003cbr>\n2 small plates in the freezer\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut up all the plums and put them into a heavy, 5-quart stockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum2a.jpg\" alt=\"put plums in 5-quart stockpot\">\u003c/p>\n\u003cp>2. Grate the apple, skin and all (but not the core), on a box shredder-grater. Add the apples, lemon or lime juice, and sugar to the plums.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum3a.jpg\" alt=\"grate the apple on a box shredder-grater\">\u003c/p>\n\u003cp>3. Stir the plum mixture thoroughly, place over medium-high heat, and bring to a boil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum4a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>4. Lower the heat to medium and let boil, skimming the foam occasionally and smashing the fruit as it cooks. Boil for about 20 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum5a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>5. When the jam starts to look thickened, start testing it by spooning a small amount onto one of the chilled plates. This will chill it quickly and let you see how thick it is. Keep testing it until the jam is thick enough, but don't cook it longer than about 30-35 minutes. If it's not thick enough for your liking, next time add an extra apple. Don’t worry, the jam will still be great. \u003c/p>\n\u003cp>6. Once the jam has thickened, get your clean jars set up. You can re-use the glass jars, but you should get new lids and rings each time. If you have a canning funnel, it makes your life a lot easier for filling jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum6a.jpg\" alt=\"plum jam jars\">\u003c/p>\n\u003cp>7. Fill each jar to about 1/2 inch from the top, leaving a little breathing room. Screw on the lid, but not too tight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum7a.jpg\" alt=\"plum jam in jar\">\u003c/p>\n\u003cp>8. Turn the jars over at once so they stand upside down on their lids and let them cool to room temperature. This should seal the lids. If the lids are sealed, the top will be indented. You can store the jam in a cool dark place for up to a year. If not, store in the refrigerator and use within about 1 month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum9a.jpg\" alt=\"plum jam jars turned over\">\u003c/p>\n\n","blocks":[],"excerpt":"We somehow managed to pick about six pounds of plums before I decided that something must be done. So, as I did \u003ca href=\"http://blogs.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\r\n\r\n","status":"publish","parent":0,"modified":1215732091,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":695},"headData":{"title":"Plumalicious Summer Plum Jam | KQED","description":"We somehow managed to pick about six pounds of plums before I decided that something must be done. So, as I did last year, I decided to make plum jam.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Plumalicious Summer Plum Jam","datePublished":"2008-07-10T18:33:39.000Z","dateModified":"2008-07-10T23:21:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1233 http://blogs.kqed.org/bayareabites/2008/07/10/plumalicious-summer-plum-jam/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/10/plumalicious-summer-plum-jam/","disqusTitle":"Plumalicious Summer Plum Jam","path":"/bayareabites/1233/plumalicious-summer-plum-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum1.jpg\" alt=\"plums for making plum jam\" align=\"left\">\"splat\"\u003cbr>\n\"splat\"\u003cbr>\n\"splat\"\u003c/p>\n\u003cp>Every night, for the past week, we've been awakened by the sound of fat, juicy plums plummeting from the trees in our backyard to the ground. We pick them as fast as we can, but some are simply out of reach, and others just sneak up on us, ripening suddenly and then hurling themselves out of the tree. \u003c/p>\n\u003cp>We somehow managed to pick about six pounds of plums before I decided that something must be done. \u003c/p>\n\u003cp>So, as I did \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\u003c/p>\n\u003cp>A few things have changed, though, since I last made jam. First of all, I moved. Last year's plums were harvested in the heart of the Mission: small yellow plums that were subtle and pleasantly sweet-tart. We managed to spin those into many jars of jam and chutney before we moved. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Secondly, I realized that over the past year I've learned a bit about pectin. The jam we made last year, while delicious, was a bit thin and watery. I wasn't about to make that mistake again. Pectin causes jams and jellies to gel, and some fruits have more and some have less. Apples, it turns out, have a lot of pectin. So when you are trying to make jam with fruits that are low in pectin, like berries or plums, it's a good idea to use an apple, peel and all (trust me, you will never know it's even in the jam). Also, you need the right balance of pectin, acid, and sugar with the fruit to make it all balance and gel correctly.\u003c/p>\n\u003cp>Anyway, here in our new house we have not only one, or two, but four different plum trees. Lucky for the trees that I love plum jam too, since they've been somewhat neglected over the years (we unfortunately moved just after the plum harvest last year and missed the whole thing). And lucky for me that my husband is tall and can reach all those rogue plums, even though we still wake up every morning to a smattering of plums.\u003c/p>\n\u003cp>\u003cstrong>Plumalicious Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum8a.jpg\" alt=\"plum jam\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 13 half-pint jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 12 cups (about 6 lbs) pitted and roughly chopped plums\u003cbr>\n1 or 2 green apples\u003cbr>\nJuice of 1 lemon or lime\u003cbr>\n2 lbs granulated sugar\u003cbr>\n2 small plates in the freezer\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut up all the plums and put them into a heavy, 5-quart stockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum2a.jpg\" alt=\"put plums in 5-quart stockpot\">\u003c/p>\n\u003cp>2. Grate the apple, skin and all (but not the core), on a box shredder-grater. Add the apples, lemon or lime juice, and sugar to the plums.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum3a.jpg\" alt=\"grate the apple on a box shredder-grater\">\u003c/p>\n\u003cp>3. Stir the plum mixture thoroughly, place over medium-high heat, and bring to a boil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum4a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>4. Lower the heat to medium and let boil, skimming the foam occasionally and smashing the fruit as it cooks. Boil for about 20 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum5a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>5. When the jam starts to look thickened, start testing it by spooning a small amount onto one of the chilled plates. This will chill it quickly and let you see how thick it is. Keep testing it until the jam is thick enough, but don't cook it longer than about 30-35 minutes. If it's not thick enough for your liking, next time add an extra apple. Don’t worry, the jam will still be great. \u003c/p>\n\u003cp>6. Once the jam has thickened, get your clean jars set up. You can re-use the glass jars, but you should get new lids and rings each time. If you have a canning funnel, it makes your life a lot easier for filling jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum6a.jpg\" alt=\"plum jam jars\">\u003c/p>\n\u003cp>7. Fill each jar to about 1/2 inch from the top, leaving a little breathing room. Screw on the lid, but not too tight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum7a.jpg\" alt=\"plum jam in jar\">\u003c/p>\n\u003cp>8. Turn the jars over at once so they stand upside down on their lids and let them cool to room temperature. This should seal the lids. If the lids are sealed, the top will be indented. You can store the jam in a cool dark place for up to a year. If not, store in the refrigerator and use within about 1 month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum9a.jpg\" alt=\"plum jam jars turned over\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1233/plumalicious-summer-plum-jam","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_244","bayareabites_347","bayareabites_1208","bayareabites_1207","bayareabites_348","bayareabites_1209","bayareabites_343"],"label":"bayareabites"},"bayareabites_704":{"type":"posts","id":"bayareabites_704","meta":{"index":"posts_1591205157","site":"bayareabites","id":"704","score":null,"sort":[1187537940000]},"guestAuthors":[],"slug":"zeev-vereds-garden","title":"Ze'ev Vered's Garden","publishDate":1187537940,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_chives.jpg\">\u003c/p>\n\u003cp>The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up.\u003c/p>\n\u003cp>With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing pistachio, quince and pomegranate push up against the golden hills. A 6-foot cyclone fence that encircles his garden, to deter the insistent deer, has long been covered with the rambling vines of eight different varieties of grapes. The paths between each hand-weeded bed switch back several times, a steep trail that leads from one beautiful, delicious plant to another.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_bench.jpg\">\u003c/p>\n\u003cp>Raised on an Israeli farm and then trained in forestry, Vered landed four decades ago in the Bay Area. He settled into insurance work to help raise his family, but much of his free time was spent building up his garden and cooking -- he handled all the savory food while his wife took care of the sweets. When he retired, Vered finally launched a business that expressed his passion: Herb Gardens by Ze'ev. He specializes in culinary herbs, helping his customers grow unique gardens that reflect their favorite cuisines, from my little chive pot to complex, professionally tended installations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pots.jpg\">\u003c/p>\n\u003cp>Vered treated me to a lunch: Salad Caprese with his own sun-warmed tomatoes and a lovely barley soup made from the herb-stuffed carcass of a spit-roasted turkey. After I'd had enough to eat, he walked me slowly through his garden.\u003c/p>\n\u003cp>Here are some highlights from my amazing tour, sprinkled lightly with Vered's salty jokes and stories:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_soil.jpg\">\u003cbr>After many years, Vered has perfected his own secret blend of soil. For example, powdered dolomite lime sweetens the mix to provide the basic pH that culinary herbs prefer.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_emptypots.jpg\">\u003cbr>Whenever his wife and he traveled to Mexico, they'd bring back a few pots. If you find one you like, he'll sell it to you.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_squirrelcage.jpg\">\u003cbr>Vered sequesters his newly potted plants inside wire cages for a week to protect them from squirrels, who love to dig up the plants. His plants all have well-established root systems, and as soon as you get your herb pot home, you can begin harvesting and cooking.\u003c/p>\n\u003cp>At one of his lectures, a skeptic kept asking Vered, \"Are you sure that your plants are organic?\" He answered patiently until the third time, when he couldn't help adding, \"Yes, these plants are organic. And not only that, they're orgasmic -- I get a real charge out of growing them!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_mints.jpg\">\u003cbr>Welcoming visitors at the entrance to his herb garden are pots of low-spreading, tiny-leafed Corsican mint.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_corsicanmint.jpg\">\u003cbr>The herb invites you to caress its velvety surface and then imbues your hand with its fresh, summery perfume. Someday, I'm going to have a garden path with Corsican mint growing in the cracks between stones.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_peppermint.jpg\">\u003cbr>The leaves of this slightly bronzed peppermint has a sharp flavor that lingers long. I could feel its menthol in my sinuses.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_spearmint.jpg\">\u003cbr>Spearmint has a softer, rounder flavor. Growing in this large patch is what Vered calls \"Safeway mint.\"\u003c/p>\n\u003cp>A much-lauded celebrity chef, who will here remain nameless, needed fresh mint for his cooking show. Vered gets a call from the chef's assistant. \"What kind of mint does he need?\" Vered asks, referring to the many varieties he grows. A pause on the phone. \"You know, the Safeway kind.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_sages.jpg\">\u003cbr>Three sages hold court along his retaining wall.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperberries.jpg\">\u003cbr>For the first time, I came face to face with a fresh caper. If you don't pick and pickle the small bud, it opens into a beautiful white and pink-tinged blossom.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperbush.jpg\">\u003cbr>Recently planted caper bushes that Vered hopes will soon cascade down part of his hillside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_horshradish.jpg\">\u003cbr>Enough horseradish to feed a small village. Vered likes using its leaves in salads before pulling up their roots and bottling his own sauces.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_laurel.jpg\">\u003cbr>Mediterranean bay, known as true laurel, has a sweeter, less harsh flavor than California bay. Here, small plants spring up from a potted tree's crown roots.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_terraces.jpg\">\u003cbr>Tomatoes grow two levels down from his fruit and nut trees. Asked if he shares his fruits and vegetables with his neighbors, Vered says \"Back when they used to be nice to me!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_quinces.jpg\">\u003cbr>Golden quince with their soft, delicate fuzz.\u003c/p>\n\u003cp>At the top of one hill, just past the plum and pistachio trees, Vered placed a bench in the shade of grape vines. He can sit and gaze across the valley. I asked him if he sat here with his wife, while she was still alive, and he smiled mischievously. \"Oh yes...and sometimes we held hands.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pistachio.jpg\">\u003cbr>Pistachio nuts just beginning to blush.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pomegranate.jpg\">\u003cbr>Over the next several months, this tiny bud will flower, fruit and ripen into a juicy pomegranate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_asianpear.jpg\">\u003cbr>Vered grows a rare variety of Asian pear, the only sand pear that resembles its European cousin in shape.\u003c/p>\n\u003cp>Vered picked some tomatoes and plums for me to take home, and then asked if I wanted to taste some of his green tomato pickles. Uh, yes, I LOVE green tomato pickles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pickles.jpg\">\u003cbr>The tiny, still green cherry tomatoes are tart, a nice pick-me-up after the hot afternoon sun. They're preserved in his own special brine.\u003c/p>\n\u003cp>To a colleague who asks for the recipe to his kosher dill pickles: \"Well, first you cut the tip off each little cucumber....\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Gardens by Ze'ev\u003c/strong>\u003cbr>Ze'ev Vered, M.S.\u003cbr>\u003cdel>(510) 631-0199\u003c/del> (925)631-0199\u003cbr>P.O. Box 6486\u003cbr>Moraga, CA 94570\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1187537940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":930},"headData":{"title":"Ze'ev Vered's Garden | KQED","description":"The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up. With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ze'ev Vered's Garden","datePublished":"2007-08-19T15:39:00.000Z","dateModified":"2007-08-19T15:39:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"704 http://blogs.kqed.org/bayareabites/2007/08/19/zeev-vereds-garden/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/19/zeev-vereds-garden/","disqusTitle":"Ze'ev Vered's Garden","path":"/bayareabites/704/zeev-vereds-garden","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_chives.jpg\">\u003c/p>\n\u003cp>The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up.\u003c/p>\n\u003cp>With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing pistachio, quince and pomegranate push up against the golden hills. A 6-foot cyclone fence that encircles his garden, to deter the insistent deer, has long been covered with the rambling vines of eight different varieties of grapes. The paths between each hand-weeded bed switch back several times, a steep trail that leads from one beautiful, delicious plant to another.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_bench.jpg\">\u003c/p>\n\u003cp>Raised on an Israeli farm and then trained in forestry, Vered landed four decades ago in the Bay Area. He settled into insurance work to help raise his family, but much of his free time was spent building up his garden and cooking -- he handled all the savory food while his wife took care of the sweets. When he retired, Vered finally launched a business that expressed his passion: Herb Gardens by Ze'ev. He specializes in culinary herbs, helping his customers grow unique gardens that reflect their favorite cuisines, from my little chive pot to complex, professionally tended installations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pots.jpg\">\u003c/p>\n\u003cp>Vered treated me to a lunch: Salad Caprese with his own sun-warmed tomatoes and a lovely barley soup made from the herb-stuffed carcass of a spit-roasted turkey. After I'd had enough to eat, he walked me slowly through his garden.\u003c/p>\n\u003cp>Here are some highlights from my amazing tour, sprinkled lightly with Vered's salty jokes and stories:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_soil.jpg\">\u003cbr>After many years, Vered has perfected his own secret blend of soil. For example, powdered dolomite lime sweetens the mix to provide the basic pH that culinary herbs prefer.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_emptypots.jpg\">\u003cbr>Whenever his wife and he traveled to Mexico, they'd bring back a few pots. If you find one you like, he'll sell it to you.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_squirrelcage.jpg\">\u003cbr>Vered sequesters his newly potted plants inside wire cages for a week to protect them from squirrels, who love to dig up the plants. His plants all have well-established root systems, and as soon as you get your herb pot home, you can begin harvesting and cooking.\u003c/p>\n\u003cp>At one of his lectures, a skeptic kept asking Vered, \"Are you sure that your plants are organic?\" He answered patiently until the third time, when he couldn't help adding, \"Yes, these plants are organic. And not only that, they're orgasmic -- I get a real charge out of growing them!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_mints.jpg\">\u003cbr>Welcoming visitors at the entrance to his herb garden are pots of low-spreading, tiny-leafed Corsican mint.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_corsicanmint.jpg\">\u003cbr>The herb invites you to caress its velvety surface and then imbues your hand with its fresh, summery perfume. Someday, I'm going to have a garden path with Corsican mint growing in the cracks between stones.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_peppermint.jpg\">\u003cbr>The leaves of this slightly bronzed peppermint has a sharp flavor that lingers long. I could feel its menthol in my sinuses.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_spearmint.jpg\">\u003cbr>Spearmint has a softer, rounder flavor. Growing in this large patch is what Vered calls \"Safeway mint.\"\u003c/p>\n\u003cp>A much-lauded celebrity chef, who will here remain nameless, needed fresh mint for his cooking show. Vered gets a call from the chef's assistant. \"What kind of mint does he need?\" Vered asks, referring to the many varieties he grows. A pause on the phone. \"You know, the Safeway kind.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_sages.jpg\">\u003cbr>Three sages hold court along his retaining wall.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperberries.jpg\">\u003cbr>For the first time, I came face to face with a fresh caper. If you don't pick and pickle the small bud, it opens into a beautiful white and pink-tinged blossom.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperbush.jpg\">\u003cbr>Recently planted caper bushes that Vered hopes will soon cascade down part of his hillside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_horshradish.jpg\">\u003cbr>Enough horseradish to feed a small village. Vered likes using its leaves in salads before pulling up their roots and bottling his own sauces.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_laurel.jpg\">\u003cbr>Mediterranean bay, known as true laurel, has a sweeter, less harsh flavor than California bay. Here, small plants spring up from a potted tree's crown roots.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_terraces.jpg\">\u003cbr>Tomatoes grow two levels down from his fruit and nut trees. Asked if he shares his fruits and vegetables with his neighbors, Vered says \"Back when they used to be nice to me!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_quinces.jpg\">\u003cbr>Golden quince with their soft, delicate fuzz.\u003c/p>\n\u003cp>At the top of one hill, just past the plum and pistachio trees, Vered placed a bench in the shade of grape vines. He can sit and gaze across the valley. I asked him if he sat here with his wife, while she was still alive, and he smiled mischievously. \"Oh yes...and sometimes we held hands.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pistachio.jpg\">\u003cbr>Pistachio nuts just beginning to blush.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pomegranate.jpg\">\u003cbr>Over the next several months, this tiny bud will flower, fruit and ripen into a juicy pomegranate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_asianpear.jpg\">\u003cbr>Vered grows a rare variety of Asian pear, the only sand pear that resembles its European cousin in shape.\u003c/p>\n\u003cp>Vered picked some tomatoes and plums for me to take home, and then asked if I wanted to taste some of his green tomato pickles. Uh, yes, I LOVE green tomato pickles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pickles.jpg\">\u003cbr>The tiny, still green cherry tomatoes are tart, a nice pick-me-up after the hot afternoon sun. They're preserved in his own special brine.\u003c/p>\n\u003cp>To a colleague who asks for the recipe to his kosher dill pickles: \"Well, first you cut the tip off each little cucumber....\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Gardens by Ze'ev\u003c/strong>\u003cbr>Ze'ev Vered, M.S.\u003cbr>\u003cdel>(510) 631-0199\u003c/del> (925)631-0199\u003cbr>P.O. Box 6486\u003cbr>Moraga, CA 94570\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/704/zeev-vereds-garden","authors":["5018"],"tags":["bayareabites_129","bayareabites_244","bayareabites_14769","bayareabites_386","bayareabites_65","bayareabites_132","bayareabites_343","bayareabites_314","bayareabites_67","bayareabites_199"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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